This Healthy Blueberry Banana Oatmeal Muffins recipe is low in added sweetener, dairy-free, and easy to prepare in your blender! The ideal healthy breakfast or snack, this simple recipe is a great celebration of banana and blueberries.
After sharing my Healthy Morning Glory Muffins recipe recently, I’ve been in hot pursuit of making more healthy muffin flavors.
Oatmeal muffins are just such a tasty, healthy snack! I love that they aren’t overly sweet, and give you just the right pick me up after a workout, between meals, or for dessert.
So combining the delicious banana and blueberry flavor, we’re here with an oatmeal muffin recipe that everyone can love.
I realized after baking them that they are a blended version of my Blueberry Banana Baked Oatmeal Cups.
These muffins aren’t very sweet, which is one of my favorite features about them. If you prefer sweeter banana muffins, make my Gluten-Free Chocolate Chip Banana Muffins, or add more sweetener like brown sugar or regular cane sugar to this recipe.
Let’s discuss the simple ingredients for these healthy banana muffins.
Ingredients for Healthy Blueberry Banana Oatmeal Muffins:
Ripe Bananas: Use overripe bananas that have plenty of brown spots. For the best results, be sure the bananas are plenty ripe, as they provide the majority of the sweetness and moisture in this easy recipe. You will need two large bananas, equivalent to about 1 cup of mashed banana.
Rolled Oats: Taking the place of all purpose flour in this simple muffin recipe, we use whole rolled old fashioned oats. I use sprouted gluten-free oats. Quick cooking oats or instant oats also work, but steel cut oats won’t work.
You can also use store-bought or homemade oat flour instead of whole oats if you’d like.
Eggs: Bringing fluffy texture to the muffins, we use two large chicken eggs. I haven’t tested the recipe using an egg replacer like flax eggs yet, but leave a comment below if you try it, letting us know how it goes.
Take the eggs out of the refrigerator 10 minutes before starting this recipe to bring them to room temperature if possible.
Avocado Oil: In order to add luscious moisture to the muffins, we use a little avocado oil. I like avocado oil because of its neutral flavor and healthy fat content. Olive oil, vegetable oil, and coconut oil work too! If using butter, use 1/4 cup of melted butter.
Pure Maple Syrup: To add a touch more sweetness, I use a little pure maple syrup to boost the sweetness of these muffins. If you prefer very sweet muffins, add up to ½ cup of brown sugar, cane sugar, coconut sugar, maple sugar, etc.
Baking Powder & Baking Soda: The leavening agents in this easy muffin recipe. Baking powder and baking soda help bring rise to the muffins, ensure they bake evenly, and keep them held together nicely when peeled.
Sea Salt: Salt enhances flavors and makes the muffins taste sweeter without the need for more sweetener. Be sure to add it!
Vanilla Extract and Cinnamon: I like adding vanilla extract and ground cinnamon to almost all of my baked goods to bring warm flavor to the mix. Skip it if you aren’t into cinnamon or increase the amount if you love it. You can also add ground nutmeg for a unique flavor.
Fresh Blueberries: Juicy blueberries bring tangy flavor and little bursts of moisture and sweetness. I like adding the blueberries to each individual muffin by hand, but you can also simply mix them into the batter.
- Add ½ cup of chocolate chips and/or ½ cup of chopped walnuts, as in my Flourless Oatmeal Banana Nut Muffins.
- Add 2 to 3 tablespoons of peanut butter or almond butter to the batter for added richness.
- For grain-free banana muffins, make my Almond Flour Banana Muffins recipe.
- This recipe makes 6 large or 9 small muffins. For 12 large muffins, double the recipe.
Now that we have the ingredients list down for these banana blueberry oat muffins, let’s bake a batch of muffins!
How to Make Blueberry Banana Oatmeal Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
Transfer the rolled oats to a high-powered blender and blend for 30 seconds on a high speed until a flour forms.
Add the rest of the ingredients for the muffins to the blender or food processor (all of the wet ingredients and dry ingredients) except for the blueberries and blend until combined.
Transfer the muffin batter to the muffin pan, filling the holes ⅔ of the way up. Poke many blueberries into the batter of each muffin, adding your desired amount of blueberries.
Note: You can also stir all of the blueberries into the batter prior to pouring it into the muffin holes, but I find that adding the blueberries by hand results in a more even distribution. I poke them into the batter and also put them on top of the muffins.
Bake on the center rack of the preheated oven for 20 to 30 minutes or until the muffins are golden brown on top and test clean.
Allow the muffins to cool completely before peeling them.
Store leftover muffins in an airtight container in the refrigerator for up to 1 week. Freeze the muffins in a freezer bag for up to 3 months.
The way I see it, these yummy blueberry oatmeal banana muffins are a lovely grab-and-go snack, quick breakfast, or even healthy after dinner treat. They are full of whole grains and low added sugar for a slow-burning carbohydrate source.
Fun for kids and adults of all ages, these muffins are easy to customize to your heart’s delight. Make them ahead of time to enjoy them on busy mornings!
If you love healthy muffins or quick breads, also try these out.
More Muffins and Breads:
- Chocolate Oatmeal Banana Bread
- Healthy Apple Oatmeal Muffins
- Peanut Butter Banana Baked Oatmeal Muffins
- Banana Blended Baked Oatmeal
- Healthy Oatmeal Zucchini Banana Bread
- Vegan Oatmeal Banana Bread
Healthy blueberry banana muffins on repeat!
Healthy Blueberry Banana Oatmeal Muffins
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 6 to 9 muffin papers (depending on the size of muffins you like. I make 6 large muffins).
- Transfer the rolled oats to a high-powered blender and blend for 30 seconds on a high speed until a flour forms.
- Add the rest of the ingredients for the muffins to the blender or food processor (all of the wet ingredients and dry ingredients) except for the blueberries and blend until combined.
- Transfer the muffin batter to the muffin pan, filling the holes ⅔ of the way up. Poke many blueberries into the batter of each muffin, adding your desired amount of blueberries.
- Note: You can also stir all of the blueberries into the batter prior to pouring it into the muffin holes, but I find that adding the blueberries by hand results in a more even distribution. I poke them into the batter and also put them on top of the muffins.
- Bake on the center rack of the preheated oven for 20 to 30 minutes or until the muffins are golden brown on top and test clean.
- Allow the muffins to cool completely before peeling them.
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.